Antony studied Hotel and Catering Management at Westminster College, despite the protestations of his grandmother, who tried to prevent him from becoming a chef.

After college he moved to London, becoming head chef at Brinkley's after just one month as sous chef. In 1979 he took a six-month 'educational sabbatical' in France, eating and working his way around the country.

He opened his first restaurant in 1981, Menage à Trois in Knightsbridge. It received a huge amount of press coverage, being the only restaurant in London to serve just starters and puddings. Many more successful restaurants followed - One Ninety Queen's Gate; Bistro 190; Atrium and dell'Ugo to name a few. He went on to launch the neighbourhood steak house Notting Grill in Holland Park, London in 1997.

In 1998 Antony became resident studio chef and main presenter for BBC2's Food & Drink programme. He is a Ready Steady Cook regular and is the face of Saturday morning food shows, first with Saturday Kitchen and now hosting Saturday Cooks Live.

Between writing columns for various magazines and newspapers, and TV appearances, Antony continues to run three grill restaurants in West London, Notting Grill, Kew Grill and Barnes Grill, as well as The Angel Coach Inn in Wiltshire and The Greyhound in Oxon.

Antony Worral Thompson photo gallery

Website
AWTonline

Books
The Small and Beautiful Cookbook, Weidenfeld and Nicholson, 1984
Supernosh, with wine writer Malcolm Gluck, Faber & Faber 1993
Modern Bistrot Cooking, Headline, 1995
Well Fed, Well Bred, Well Hung: how to buy & cook real meat, Little Books, 2003
Healthy Eating for Diabetes, Kyle Cathie Ltd, 2003
RAW (autobiography) Transworld, Bantam, 2004
Antony Worrall Thompson's GI Diet, Kyle Cathie, 2005
Antony Worrall Thompson's GL Diet Made Simple, Kyle Cathie, 2006